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Low histamine beetroot, apple and arugula quinoa

Course Tags Salad
Prep Time 15 minutes
Cook time 10 minutes
Total Time 25 minutes
Servings 2


  • 1 cup dry quinoa
  • 1 cup arugula
  • 1 beetroot
  • 1 apple
  • 1 white onion
  • 1/2 teaspoon of lemon juice
  • 1 tbsp olive oil.
  • Pinch of salt


  1. In a saucepan, bring water to a boil. Add quinoa, cover and reduce heat to simmer for 12 minutes, or until water is completely absorbed.
  2. Transfer quinoa to a large bowl and allow to cool for at least 5 minutes. If you want to speed up the process, you can even add a few ice cubes in the bowl and stir. After a few minutes, remove the remaining ice cubes to avoid soggy quinoa.
  3. Peel and grate the beetroot. Cut the apple into dices. Chop the onion. Stir in the the beetroot, apple and onion in the quinoa bowl.
  4. Mix together a sprinkle of lemon juice and the olive oil. Add the the salt. Add this to the quinoa bowl and stir until all ingredients are blended.